Name: Eggnog pannacotta with raspberry syrup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10
Ingredients: 3 cup milk; 1 teaspoon vanilla essence; 5 egg yolks; 1 cup caster sugar, plus ¼ cup extra; 1 1/4 cup thickened cream; pinch ground nutmeg; 1 teaspoon ground cinnamon; 1 1/2 tablespoons powdered gelatine; 1 tablespoon dark rum; 300 gram frozen raspberries; Sugared mint leaves; 10 small mint leaves, washed, dried; 1 egg white, whisked; 1 tablespoon caster sugar

Ingredients

3 cup milk

1 teaspoon vanilla essence

5 egg yolks

1 cup caster sugar, plus ¼ cup extra

1 1/4 cup thickened cream

pinch ground nutmeg

1 teaspoon ground cinnamon

1 1/2 tablespoons powdered gelatine

1 tablespoon dark rum

300 gram frozen raspberries

Sugared mint leaves

10 small mint leaves, washed, dried

1 egg white, whisked

1 tablespoon caster sugar

Method

1.Place 10 x ½-cup heatproof serving glasses on a tray. Combine milk and essence in a saucepan over low heat. Heat and stir until milk just boils.

2.Whisk egg yolks and sugar in a heatproof bowl until light and creamy. Gradually whisk milk mixture into egg yolk mixture until combined, then return mixture to saucepan and stir over low heat until it coats the back of a spoon (this takes about 15 minutes). Add cream, nutmeg and cinnamon; stir to combine.

3.Sprinkle gelatine over ¼ cup boiling water in a small heatproof jug. Stir until gelatine dissolves. Stir gelatine and rum into milk mixture. Divide evenly among serving glasses. Cover, then chill for 3 hours or overnight until set.

4.Place frozen raspberries and extra sugar in a saucepan over moderate heat. Cook, stirring, for 2 minutes or until sugar dissolves Transfer to a heatproof bowl. Refrigerate until required.

5.To make sugared mint leaves, brush each with a little whisked egg white. Dust lightly with caster sugar. Set aside to dry.

6.To serve, spoon raspberry syrup over pannacotta. Top with mint leaves.

Replace rum with brandy or cognac. Omit alcohol for a family-friendly dessert. No serving glasses? Use teacups.
Note

Woman's Weekly Food

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Ingredients

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